'tannin' on Serious Eats

Red wine is not the only place you encounter the stuff. Black tea has tannin in spades (especially when oversteeped), as does the skin of a peanut. The skins of common apple varieties are always a bit tannic, but the tannin of crabapples and traditional cider apples is usually so intense (especially with their soaring levels of acidity) that it makes them pretty much inedible. More